brown butter

These little cake bites are not to be passed over. The flavors are rich and earthy and owe their sophistication to the addition of brown butter. Yes, it’s an extra step and, yes, you can skip it, but the extra work isn’t difficult and the nutty essence elevates the cake and icing flavor well above a straight-up vanilla cake.

I’m always here to help so please let me know if you have questions.

Abby

For Your Reference: Here are the page numbers from The Everyday Baker (Taunton Press) for the essential techniques you’ll be using in this recipe. Take a look in the book to review these techniques before you start baking.

For more about Brown Butter, see page 162.

For more about Preparing Cake Pans, see page 232.

For more about Scrapping Bowl and Beaters, see page 289.

For more about Folding Batter, see page 270.

For more about inverting a cake, see page 278.

For more about scooping dough using a mini scoop, see page 125.

For more about making the bites, see page 240.

Brown Butter Cake Bites ~ makes 46.

For the brown butter

16 Tbs. (8 oz./227 g) unsalted butter, cut into 16 pieces

For the cake

1 1/2 cups (6 3/4 oz./191 g) unbleached all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. table salt

1/3 cup (2 3/8 oz./67 g) firmly packed light brown sugar

1/3 cup (2 3/8 oz./67 g) granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

8 Tbs. (4 oz./113 g) brown butter, cooled

1/2 cup (120 ml) whole milk, at room temperature

For the frosting

8 Tbs. (4 oz./113 g) brown butter, cooled

1 1/4 cups (5 oz./142 g) confectioners’ sugar

3 Tbs. sour cream

1 1/2 tsp. pure vanilla extract

Pinch of table salt

For the glaze

12 oz. (340 g) white chocolate (not chips), chopped

(I like Valrhona Dulcey Feves but you can use any bar of white chocolate (not chips) for this recipe)

4 1/2 tsp. neutral oil (safflower, canola, vegetable, or corn)

1/2 cup (2 oz./57 g) finely chopped walnuts, toasted

Make the brown butter

1. Put the 16 Tbs. (8 oz./227 g) of butter in a large saucepan. Cook, swirling the pan over medium heat, until nutty brown and the milk solids are dark brown (not black), 6 to 7 minutes. Slide the pan from the heat and divide the brown butter and solids in half (about 2 3/4 oz. each) putting half in a large mixing bowl (use the bowl of a stand mixer or large bowls if using an electric handheld mixer) and the other in a small bowl. Refrigerate until chilled and semi soft, about 1 hour. For faster cooling, set the bowl over a larger bowl filled with ice, stirring and scraping the sides frequently

Make the cake

1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease and flour the bottom and sides of a 9-inch round cake pan.
2. Put the flour, baking powder, and salt in a medium bowl and whisk until well blended. Working with the large bowl of softened butter, fit the stand mixer fitted with the paddle attachment (or if using a large bowl, an electric handheld mixer fitted with wire beaters) beat on medium speed until well blended and smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until well blended, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. Stop to scrape down the bowl and paddle attachment as needed. Add the brown butter and mix until blended. Add half of the flour mixture and mix on low speed until just blended. Add the milk and mix until just blended. Add the remaining flour mixture and fold until just blended.
3. Scrape the batter into the prepared pan and, using an offset spatula, spread evenly. Bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes. Move to a wire rack and let cool for 20 minutes. Run a small knife between the cake and the pan, invert onto a wire rack, and set aside until completely cool.

Make the frosting and finish the cake

1. Put the remaining softened brown butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and using an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, sour cream, vanilla, and salt and beat on medium-high speed until light and fluffy, about 2 minutes.

Assemble the cake bites

1. Have ready a large cookie sheet lined with parchment or a nonstick liner and make room in your fridge so the baking sheet will be level. (I arrange dairy containers that are the same height so that the sheet can sit on top.)
2. Cut or gently break the cooled cake into about 1-inch (2.5 cm) pieces and add to the bowl with the frosting. Mix on low speed until the cake is broken into crumbs and completely combined with the frosting, 1 to 2 minutes. Using a 1-Tbs. mini scoop, shape into balls and lightly roll them in your palms to smooth the edges. Arrange close together on the prepared cookie sheet and refrigerate until very cold and firm, about 4 hours.

Make the glaze and finish the cake bites

1. Have ready a cookie sheet lined with parchment or a nonstick liner and a fork (I like to use a lobster fork or fondue fork, but a table fork will work as well). Combine the chocolate and oil in a small, deep bowl and melt in the microwave or over a pot of simmering water and stir with a silicone spatula until smooth. Remove from the heat and set on a heatproof surface.
2. Put the nuts in a ramekin. Working with 8 to 10 cake bites at a time (keep the rest in the fridge), put the bite on the fork tines. Dip the bite into the chocolate to cover completely and tap the fork gently on the side of the bowl so that the excess chocolate drips off and back into the bowl. Arrange the bite on the prepared cookie sheet and sprinkle with a little of the chopped walnuts. Continue dipping and sprinkling with the remaining bites.
3. Refrigerate the chocolate-covered bites until the chocolate is set, about 1 hour. Serve slightly chilled.